Best Braised Salmon With Soy Ginger Sauce Recipes

BRAISED SALMON WITH SOY AND GINGER

Steps:

• Cut the salmon into 1" squares.
• Heat the olive oil in a 12" nonstick pan over medium-high heat and add the salmon cubes and ginger.
• Sear together for about 1 minute, then pour the mirin, soy sauce, and vodka over the salmon.
• Turn the heat to medium and cook for about 3 minutes, until the fish turns pale.
• Add the butter and turn off the heat.
• Spoon the salmon onto a serving plate and top with the scallion and cilantro.
• * Mirin is a Japanese condiment that's available in the ethnic-food sections of most supermarkets.

SOY GINGER SALMON

Steps:

• Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
• Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
• Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
• Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
• Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

BROILED SALMON WITH SOY-GINGER GLAZE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a heat-resistant baking dish (such as Pyrex®) with aluminum foil and place salmon, skin-side down, in the dish.
• Mix soy sauce, ginger, honey, sesame seeds, and cayenne pepper together in a small bowl until honey is dissolved. Pour over salmon fillet, making sure top of salmon is completely covered.
• Cook under the preheated broiler until top of salmon has begun to turn golden brown, 10 to 12 minutes. Remove from the oven and baste the top of the fillet with glaze. Turn the broiler off and preheat the oven to 325 degrees F (165 degrees C).
• Return to the preheated oven and bake until fish has a rich, dark brown glaze and flakes easily with a fork, about 10 minutes. Remove skin and serve.

JAPANESE BRAISED SALMON

Steps:

• In a large frying pan over low heat, warm 1 tablespoon canola oil.
• Add the broth, mirin, sake, miso, soy sauce, and remaining 2 tablespoons oil and stir to combine.
• Stir in the ginger and green onions.
• Add the salmon fillets and turn to coat.
• Increase the heat to medium, cover, and cook until the salmon is opaque throughout, 12-15 minutes.
• Transfer the salmon to a plate and cover to keep warm.
• Measure out 4 tablespoons of the cooking liquid and set aside.
• Raise the heat to high and cook the remaining liquid until it measures about 3/4 cup; stir in the vinegar.
• In a bowl, toss the mixed greens with the reserved cooking liquid.
• Transfer the salmon and greens to a warmed serving platter.
• Drizzle with the reduced cooking liquid and sprinkle with cilantro.
• Serve at once.

BRAISED SALMON WITH SOY-GINGER SAUCE

Steps:

• In 10-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add salmon and cook 3 minutes or until brown on one side. Flip and brown other side, about 3 minutes longer.
• In small bowl, mix all sauce ingredients. Add mixture to skillet. Reduce heat to medium-low.
• Cover and cook 8 to 12 minutes or until salmon flakes easily with fork. Place salmon on serving plates and drizzle with sauce.